Chicken Breasts with Fruit Salsa Recipe

5 1 2
Chicken Breasts with Fruit Salsa Recipe
Chicken Breasts with Fruit Salsa Recipe photo by Taste of Home
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Chicken Breasts with Fruit Salsa Recipe

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5 1 2
Publisher Photo
Jalapeno pepper gives a little kick to the fruit salsa. Preparing this tropical-tasting dish in a skillet keeps your kitchen cool, which is especially nice on a summer day.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 3/4 cup pineapple tidbits, drained
  • 1/2 cup quartered fresh strawberries
  • 1 kiwifruit, peeled, quartered and sliced
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon cornstarch
  • 1/4 cup orange juice

Directions

In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast.
In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm.
Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Breasts with Fruit Salsa in Taste of Home Meals in Minutes Calendar Annual 2003, p5

Nutritional Facts

1 each: 164 calories, 10g fat (4g saturated fat), 31mg cholesterol, 223mg sodium, 13g carbohydrate (10g sugars, 2g fiber), 6g protein.

  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, minced
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter
  • 3/4 cup pineapple tidbits, drained
  • 1/2 cup quartered fresh strawberries
  • 1 kiwifruit, peeled, quartered and sliced
  • 1/4 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon cornstarch
  • 1/4 cup orange juice
  1. In a small bowl, combine the oil, salt, pepper and garlic. Spread over one side of each chicken breast.
  2. In a large skillet, saute chicken seasoned side down in butter for 4-6 minutes on each side or until a thermometer reads 170°. Remove chicken to serving platter; keep warm.
  3. Meanwhile, for salsa, in a small bowl, combine the fruit, onion and pepper; set aside. Combine cornstarch and juice until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; pour over fruit mixture and gently toss to coat. Serve with chicken. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Chicken Breasts with Fruit Salsa in Taste of Home Meals in Minutes Calendar Annual 2003, p5

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kteana User ID: 394811 76539
Reviewed Mar. 28, 2011

"We loved this recipe. Next time I will leave the garlic off the chicken and no jalepeno and onion in the fruit salsa and it will be fantastic!"

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